Perfectly Pumpkin - Apple Pie with a Spelt - Pecan Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tbsp ground flaxseed3 tbsp hot water1 1/2 cups flour1/2 cup spelt flour1/4 cup ground pecans1 tsp cinnamon1/2 tsp salt5.8 oz (3/4 cup) shortening1/2 tbsp rice vinegar4 to 8 tbsp ice water5 oz silken tofu1 tsp vanilla1 1/4 cups apple butter 1 1/2 cups canned pumpkin 1/3 cup packed brown sugar 2 tbsp maple syrup1/4 tsp salt 1 tbsp pumpkin pie spice 1 egg1 cup evaporated milk
In a small dish, whisk together flaxseed and hot water. Set into the fridge for 30 minutes.
Meanwhile whisk together flours, pecan meal, cinnamon and salt.
Cut in shortening until a coarse-meal texture forms.
Stir in vinegar and flax mixture, then add only enough water so the mixture becomes a dough.
Turn out onto a floured surface and knead briefly (don't work it too much), then roll out into a large circle and fit into a 9" deep-dish pie pan. Place into the fridge while preparing the filling.
Preheat oven to 425F and place the rack on the bottom rung of the oven.
In a food processor, puree tofu, vanilla, apple butter, pumpkin, sugar, syrup, salt, spice, egg and evaporated milk until perfectly smooth.
Spread into the crust and smooth the top.
Bake for 20 minutes at 425F, then reduce oven to 350F and bake a further 45 minutes.
Turn off the oven and let the pie sit inside for 1 hour, then remove and cool to room temperature before cutting (ideally, chill this overnight - the flavours really blend well!)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Meanwhile whisk together flours, pecan meal, cinnamon and salt.
Cut in shortening until a coarse-meal texture forms.
Stir in vinegar and flax mixture, then add only enough water so the mixture becomes a dough.
Turn out onto a floured surface and knead briefly (don't work it too much), then roll out into a large circle and fit into a 9" deep-dish pie pan. Place into the fridge while preparing the filling.
Preheat oven to 425F and place the rack on the bottom rung of the oven.
In a food processor, puree tofu, vanilla, apple butter, pumpkin, sugar, syrup, salt, spice, egg and evaporated milk until perfectly smooth.
Spread into the crust and smooth the top.
Bake for 20 minutes at 425F, then reduce oven to 350F and bake a further 45 minutes.
Turn off the oven and let the pie sit inside for 1 hour, then remove and cool to room temperature before cutting (ideally, chill this overnight - the flavours really blend well!)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 345.0
- Total Fat: 16.9 g
- Cholesterol: 23.8 mg
- Sodium: 38.3 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 2.9 g
- Protein: 6.6 g
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